Jackfruit Seeds, Drumsticks and Mango Curry

In Kerala, during Jackfruit Season, Jackfruit seeds (Chakkakuru) make their way into many dishes. These seeds are so popular that you can find peeled and frozen jackfruit seeds in many Indian Grocery Stores. In Kerala, Jackfruit Seeds are sundried and stored for use during the rainy season. Drumsticks (Muringakka) and Jackfruit Seeds make a lovely pair along with sour mangoes. Here is the recipe for Chakkakuru Muringakka Maanga Curry. This dish can also be made in the same manner without Drumsticks.

Chakkakuru Muringakka Maanga Curry

It was a rainy day when I took this photo and so it looks dull in the low-lighting but the curry tastes yummy with Rice. Fresh Jackfruit Seeds sometimes have a long cooking time. So it is better to pressure cook the Chakkakuru for 1 or 2 whistles on medium-high heat.

Ingredients

Jackfruit Seeds – 15

Drumsticks – 2 big ones

Raw Mango (Pacha Manga) – 1 medium

Slit Green Chillies – 2

Turmeric Powder – 1/4 tsp

Salt – to taste

Water – as needed

For Grinding

Coconut – 1 cup

Cumin (Jeera) – 1/4 tsp

Turmeric Powder – 1/4 tsp

Green Chillies – 2 (Alter according to your spice tolerance)

Garlic – 1 small clove

Water – 1/2 cup

For Seasoning

Coconut Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Finely Sliced Shallots (Kunjulli) – 4

Dry Red Chillies – 3 or 4

Curry Leaves – A sprig

Preparation Method

Peel the outer white skin from the jackfruit seeds. Then, scrape off the brown skin as much you can. You may retain a bit of the brown skin since it’s high in fibre.

Slice each jackfruit seed lengthwise into 3-4 pieces. Wash and drain the seeds.

Roughly scrape the drumsticks and cut each drumstick into 2″ long pieces.

Peel the mango and cut it into medium pieces.

Cover and cook the jackfruit seeds in around 1 cup water along with the slit green chillies, 1/4 tsp turmeric powder and salt to taste. Cook on medium-low heat until the seeds are tender. I had to cook the seeds for 25-30 minutes.

When the seeds are almost cooked, add the mango pieces and drumsticks. Continue cooking till everything becomes soft. You can mash a few of the jackfruit seeds with the back of a wooden spoon.

Meanwhile, grind coconut and other ingredients into a smooth paste. Add the ground paste to the curry along with half cup of water. Add more water if you need more gravy.

Simmer the curry for a few minutes, stirring occasionally and remove from heat. Do not boil.

Heat 1 tbsp oil in another pan. Throw in the mustard seeds, shallots, red chillies and curry leaves. Saute until the shallots brown. Pour the seasoning to the curry.

Note

You can reduce the number of mango pieces depending on the sourness of the mango used.

Adjust the consistency of the curry by increasing or decreasing the water.